Frijoles Negros (black) are an integral part of Mexican Cuisine, accompanying a wide variety of main . The secret to great lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost lemony flavor, which contributes to flavorful . The other bonus is Epazote is a carminative, meaning it reduces gas – obviously a benefit if you’re preparing !
- 1 Kg Black Beans
- 1 Onion, quartered
- 3 Cloves Garlic, minced
- 1 Green Bell Pepper, chopped
- 1 Serrano Chile Pepper, minced
- 1 Tablespoon Cumin
- 2 Sprigs Epazote or 2 Tablespoons Dried Epazote*
- Salt to Taste
*Note: You can substitute 1/2 cup Cilantro for the Epazote if you can’t get it, although there’s nothing quite like Epazote.
Washand soak in water overnight.
Drainand put in a large pot. Add fresh water, the onion, garlic, bell pepper, chile, and cumin. Set over high heat to bring to a boil. Reduce heat and simmer about 1 1/2 hours. Add the epazote. Simmer another 30 minutes, or until are tender. Remove the onion and epazote. Add salt to taste.
Serve as a side dish with anything from Carne Asada to Scrambled Eggs.
Posted by Lindsay